I love taquitos, but it can be hard to find vegetarian-friendly versions (especially in restaurants). This easy recipe can be adapted for vegan diets as well.
02Mash and stir until only small lumps of avocado remain.
03Garnish with sour cream piled in the center and refrigerate until ready to use.
04Combine beans, Tabasco, cumin, corriander, salt and cheese stirring well.
05Microwave tortillas between 2 paper towels, 3 at a time on high for 30 seconds.
06Work with one tortilla at a time, keeping the others covered in paper towels so they stay warm and moist.
07Place 1 tablespoon of filling at the center edge of tortilla closest to you and roll tightly away from you like skinny cigar.
08Keep filling away from the edges, as it may leak out when frying and cause the oil to spatter.
09Put seam side down on a paper towel or wax paper and repeat the process until you've made all 24 taquitos.
10Using medium-thick cotton string, toothpicks, or bamboo skewers secure the center seam of each taquito (if you omit this part, they will pop open during frying and make a big mess).
11Heat oil in medium frying pan on medium-high (about 325F) and cook taquitos 4 at a time turning frequently until golden brown on all sides.
12Drain on cooling rack on top of paper towels (this ensures the oil drains away and the taquitos stay crispy).